Creamy Bacon and Ricotta Pasta

Very High Fibre

with Parmesan and Peas

30 min

Difficulty: 2/3

Italian

Ingredients: Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Green peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

May contain traces of allergens

Triticale

Gluten

Peanuts

Sesame

Tree nuts

Tags

30-min-or-less

Very High Fibre

Classic-euro-dishes

Pasta-noodles

Pasta-pronto

Ingredients

Bacon Strips

100 g

Ricotta Cheese

100 g

Penne

170 g

Green Peas

56 g

Yellow Onion

1 unit(s)

Garlic, cloves

2 unit(s)

Cream

56 mL

Parmesan Cheese, shredded

0.25 cup

Garlic Salt

4 g

Chicken Broth Concentrate

1 unit(s)

Baby Spinach

56 g

Pepper

0.125 tsp

Butter

1 tbsp

All-Purpose Flour

1 tbsp

Salt

0.25 tsp

Preparation

Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Wash and dry all produce.
Heat a large non-stick pan over medium.
Meanwhile, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease.)
When hot, add bacon. Cook for 6-8 mins, flipping occasionally, until crispy.** (TIP: Don't worry about bacon slices overlapping as they cook!)
Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Reserve bacon fat in the pan.

Meanwhile, add penne to the boiling water. Cook uncovered for 5-6 min, stirring occasionally. Add peas to pot. Cook for 5-6 mins, stirring occasionally, until pasta is tender.
Reserve 1/2 cup (1 cup) pasta water, then drain penne.
Strain penne and peas, then return to the pot, off heat.

Peel, then cut onion into 1/2-inch pieces.
Peel, then mince or grate garlic.
Roughly chop spinach, if you like. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
To a medium bowl, add ricotta, half the Parmesan and half the garlic salt. Season with pepper, then stir to combine.

Reheat the pan with reserved bacon fat (from step 1) over medium-high.
When hot, add onions. Cook for 3-4 min, stirring often, until onions are tender.
Add garlic, 1 tbsp (2 tbsp) flour and remaining garlic salt. Cook for 30 sec, stirring often, until fragrant. Season with pepper.

To the pan with veggies, add cream, remaining Parmesan and broth concentrate. Bring to a simmer. Cook for 1-2 min, until sauce thickens slightly.
To the pot with penne, add sauce, 1/4 cup (1/2 cup) reserved pasta water, spinach and 1 tbsp (2 tbsp) butter. Cook for 1-2 mins, stirring occaasionally, until spinach wilts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
Season with pepper.